4Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back. With string, tie legs and tail together. Place in baking dish over mushrooms and onion.

5Bake at 325°F. for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear.

7Pour mushrooms, onion and pan drippings into 2-cup measuring cup. Remove as much fat as possible from top. Add enough water or chicken broth to equal 1 1/2 cups. Pour into medium saucepan. Bring to a boil. In small bowl, combine 1/4 cup water and flour; blend well. Stir into boiling mixture; cook until thickened. If desired, add salt and pepper to taste.

Notes

Notes

Tips

Expert Tips

Serve the chicken on a platter and garnish it with fresh sprigs of rosemary and fresh fruit.

Mashed potatoes are a natural match for this roasted chicken and flavorful gravy. Or make a dressing using herb-seasoned stuffing mix and add diced apple, onion, celery and walnuts.

4Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back. With string, tie legs and tail together. Place in baking dish over mushrooms and onion.

5Bake at 325°F. for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear.

7Pour mushrooms, onion and pan drippings into 2-cup measuring cup. Remove as much fat as possible from top. Add enough water or chicken broth to equal 1 1/2 cups. Pour into medium saucepan. Bring to a boil. In small bowl, combine 1/4 cup water and flour; blend well. Stir into boiling mixture; cook until thickened. If desired, add salt and pepper to taste.